Bored of the usual stir-fries? This refreshing (yes, refreshing) pork stir-fry comes with basil and orange to tantalise your tastebuds. Pop in rice noodles to make this a hearty meal.
- 500 g pork fillet, trimmed, cubed
- 2 tsps ground cinnamon
- ¼ cup peanut oil
- 2 garlic cloves, crushed
- 1 tsp fresh ginger, finely chopped
- 275 g baby truss tomatoes, halved
- 1 bunch gai lan, washed, trimmed, chopped
- 200 g packet rice noodles, prepared following packet instructions
- ¹⁄³ cup char siew sauce
- 1 large orange, segmented
- 4 green onions, trimmed, sliced
- ¹⁄³ cup fresh basil leaves
- 1 tsp sesame seed oil
In a large bowl, toss pork and cinnamon together. Season to taste.
Heat 1 tbsp peanut oil in a wok or large frying pan on high. Stir-fry pork in two batches, 2 to 3 mins each, until browned all over. Remove from wok and set aside.
Heat remaining oil in wok. Stir-fry garlic and ginger 10 secs, until fragrant. Add tomatoes and gai lan and stir-fry 1 min, until just tender.
Return pork to wok with noodles, sauce, orange and green onion, tossing to combine. Stir-fry 1 to 2 mins, until warmed through. Remove from heat and toss basil through stir-fry. Drizzle with sesame seed oil to serve.
Photo: Rob Shaw/bauersyndication.com.au